Fresh Sliced Snakehead Fish Fillets

Snakehead fillets cut into thin, wide slices, each one carrying a band of dark, almost black skin along the top edge and firm white flesh below. The slices are cut across the fillet so they are short and broad, and they hold their shape on the plate instead of collapsing.

The flesh is firm, mild and faintly sweet, and it keeps its texture through cooking, which is why it is favoured for dishes cooked at the table. Poach the slices in a broth, add them to a hotpot or a fish soup at the end of cooking, or steam them with ginger and spring onion.

• Thin, wide slices with the skin left on
• Dark skin band over firm white flesh
• Firm, mild and faintly sweet
• Poach, hotpot, or steam

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.